Soft & Chewy Reeses Pieces Cookies Recipe for the Perfect Treat

Imagine the warm aroma of freshly baked cookies filling your kitchen—sweet and nutty, with hints of chocolate and peanut butter. Now picture biting into a soft, chewy cookie that practically melts in your mouth, studded with colorful Reese’s Pieces candies that add a delightful crunch and burst of flavor. This recipe is the kind of magic that happens when nostalgia meets indulgence. The first time I made these cookies, I knew they were destined to become a favorite. My kids couldn’t stop sneaking them off the cooling rack, and honestly, I couldn’t blame them.

These cookies are the perfect balance of texture and taste—chewy centers, crisp edges, and that unmistakable Reese’s peanut butter goodness. Whether you’re whipping up a batch for a holiday party, gifting them to a friend, or just treating yourself on a rainy day, this recipe is bound to make you smile. It’s dangerously easy to make (and even easier to eat!). Bookmark this one because you’re going to want to make it again and again.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, these cookies are perfect for last-minute baking.
• Simple Ingredients: No fancy grocery trips required—everything you need is likely already in your pantry.
• Perfect for Any Occasion: Whether it’s a birthday party, potluck, or just a cozy movie night at home, these cookies are always a hit.
• Crowd-Pleaser: Kids and adults alike rave about the soft texture and irresistible Reese’s Pieces crunch.
• Unbelievably Delicious: Each bite is a perfect blend of sweet, salty, and nutty flavors.

What sets these cookies apart is their texture. By chilling the dough and using a mix of brown sugar and granulated sugar, you get that soft, chewy consistency that’s downright addictive. Plus, the Reese’s Pieces candies add a pop of color and flavor that makes these cookies fun and festive. Trust me, after one bite, you’ll know why this recipe is a keeper!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

• Unsalted Butter: Softened to room temperature for easy creaming.
• Granulated Sugar: Adds sweetness and helps create crisp edges.
• Brown Sugar: Packed for deeper flavor and that signature chewy texture.
• Large Eggs: Room temperature for better mixing and consistency.
• Vanilla Extract: A splash adds warmth and enhances the overall flavor.
• All-Purpose Flour: Provides structure to the cookies.
• Baking Soda: Helps the cookies rise just enough for the perfect balance of soft and chewy.
• Salt: Balances the sweetness and enhances flavor.
• Reese’s Pieces: The star of the show! Adds color, crunch, and that peanut butter goodness.

If you’re looking for substitutions, you can swap in dairy-free butter, use gluten-free flour, or even replace Reese’s Pieces with chocolate chips or mini M&M’s for a different twist.

Equipment Needed

• Mixing Bowls: One large and one medium for combining wet and dry ingredients.
• Electric Mixer: A hand or stand mixer works perfectly for creaming butter and sugar.
• Measuring Cups and Spoons: Precision is key for perfect cookies.
• Baking Sheets: Line them with parchment paper for easy cleanup.
• Cookie Scoop: Ensures uniform cookie sizes and even baking.

Don’t have a cookie scoop? No problem! A simple spoon works just as well—just ball up the dough with your hands.

Preparation Method

1. Preheat Your Oven: Set it to 350°F (175°C) and line your baking sheets with parchment paper.
2. Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
3. Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
5. Fold in Reese’s Pieces: Gently stir in the Reese’s Pieces candies, being careful not to overmix.
6. Chill the Dough: Cover the bowl and refrigerate for at least 30 minutes. This step is crucial for achieving chewy cookies.
7. Shape the Cookies: Use a cookie scoop or spoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underdone.
9. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.

Pro-tip: If you like extra Reese’s Pieces on top, gently press a few candies onto the dough balls before baking!

Cooking Tips & Techniques

• Don’t Skip Chilling: Chilling the dough prevents the cookies from spreading too much and gives them a chewy texture.
• Watch the Time: Pull the cookies out when the centers look slightly underdone—they’ll finish setting as they cool.
• Use Fresh Ingredients: Fresh baking soda and high-quality vanilla extract make a noticeable difference.
• Even Sizes Matter: Uniform dough balls ensure even baking, so take the time to measure or scoop evenly.
• Troubleshooting Spread: If your cookies spread too much, check that your butter wasn’t overly softened or your oven temperature is accurate.

Variations & Adaptations

Here are some fun ways to make this recipe your own:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
• Holiday Twist: Use seasonal Reese’s Pieces colors for festive occasions like Christmas or Easter.
• Nut-Free Option: Replace Reese’s Pieces with chocolate chips or candy-coated chocolates.
• Extra Peanut Butter: Mix in 1/4 cup of creamy peanut butter for an even nuttier flavor.

Personally, I’ve used mini peanut butter cups in place of Reese’s Pieces before, and let me tell you—it was amazing!

Serving & Storage Suggestions

These cookies are best enjoyed warm, straight from the oven with a tall glass of cold milk. They also pair beautifully with coffee or hot cocoa for an afternoon treat. If you’re serving them at a party, pile them on a decorative platter for a colorful display.

To store, place the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in the oven at 300°F (150°C) for a few minutes.

Nutritional Information & Benefits

While these cookies are definitely a treat, they do offer some nutritional perks:

• Calories: Approximately 180 per cookie.
• Protein: Thanks to the peanut butter in Reese’s Pieces.
• Energy Boost: The sugars provide a quick pick-me-up.

Note: If you have peanut allergies, be sure to use a safe substitute for Reese’s Pieces.

Conclusion

If you’re looking for a cookie recipe that’s easy, fun, and irresistibly delicious, these Soft & Chewy Reese’s Pieces Cookies are it. I love how customizable they are—you can make them your own with just a few tweaks. Plus, the joy of biting into one of these cookies is enough to brighten anyone’s day.

Give this recipe a try and let me know how it turned out for you in the comments below! Share a photo of your creation and tag me—I’d love to see your version of these cookies. Happy baking!

FAQs

Can I use margarine instead of butter?

Yes, but the texture might be slightly different. Butter adds richness that margarine can’t quite replicate.

Do I have to chill the dough?

Chilling is highly recommended for the best texture, but if you’re short on time, you can skip this step. Just know the cookies might spread more.

Can I freeze the cookie dough?

Absolutely! Scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer-safe bag. Bake straight from frozen, adding an extra minute or two to the baking time.

What’s the best way to measure flour?

Spoon the flour into the measuring cup, then level it off with a knife to avoid packing too much and getting dry cookies.

Can I double the recipe?

Yes, this recipe doubles beautifully. Just make sure to use a larger mixing bowl and chill the dough in batches if needed.

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